Suffolk Ham & Asparagus Potato Salad

Ingredients

• 500g new potatoes, scrubbed and halved
• Hollandaise sauce
• 150g thick Suffolk ham, diced
• 250g asparagus spears, halved and blanched
• 4 medium eggs, poached

Method:

1. Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain and return to the pan.
2. Stir the ham and a tablespoon of hollandaise together.
3. Mix the sauce, potatoes and asparagus together.  Top with poached eggs.
4. Great for barbecues and parties, simply scale up the recipe by 3 to serve 12.  Simply replace the poached eggs with hard boiled eggs cut into quarters and stir into the sauce.

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